The Book of Jewish Food: An Odyssey from Samarkand to New York

Frontcover
Alfred A. Knopf, 1996 - 668 Seiten
18 Rezensionen
In more than 800 glorious recipes interwoven with stories, reminiscences, and history, Claudia Roden traces the fascinating development of Jewish cooking over the centuries. The recipes - many of them never before documented - are the treasures garnered by the author during almost fifteen years of traveling around the world, tasting, watching, collecting recipes, talking to cooks and food sellers, and gathering the stories that spice this remarkable book. During her travels Claudia Roden wrote down her affectionate memories of the people behind the thousands of recipes she collected. She presents to us only the finest of her myriad dishes and leavens them throughout with tales of her travels, with intriguing history, with jokes and stories shared in communities all over the globe - in tiny villages and in such once-great Jewish cultural centers as Aleppo and Salonika.

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Review: The Book of Jewish Food: An Odyssey from Samarkand to New York

Nutzerbericht  - Hana - Goodreads

I'm a serious Jewish cook and do a major meal (similar to a Thanksgiving dinner) at least once a week, but I also read cookbooks for fun and this one scores on both fronts. I love all of the photos ... Vollständige Rezension lesen

Review: The Book of Jewish Food: An Odyssey from Samarkand to New York

Nutzerbericht  - Louise Davy - Goodreads

This might be my favourite cookery book. I have cooked every cake, especially when in lived in tropical Darwin where the flourless cakes worked every time. I use the Sephardi recipes more than the ... Vollständige Rezension lesen

Inhalt

MoroccoLegacies from Baghdad and Pastries Sweetmeats
4
THE ASHKENAZI WORLD Poultry
14
The Jewish Dietary Laws of Kashrut
19
Urheberrecht

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Über den Autor (1996)

Author Claudia Roden was raised in Cairo, Egypt, where she was deeply involved in the Jewish traditions of her family. Roden's recollection of girlhood, The Book of Jewish Food: An Odyssey from Samarkand to New York, won the James Beard Foundation Award for Kitchen Aid Cookbook of the Year. Her other books include Coffee: A Connoisseur's Companion and A Book of Middle Eastern Food.

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